Chocolate Zucchini Cookies

Here’s a sweet way to use up a bumper crop of zucchini and get a boost of antioxidants in the bargain. Zucchini is rich in lutein and zeaxanthin, two antioxidants that are important for healthy vision. Dark chocolate delivers plenty of catechins and phenols, which are good for the heart and have anticancer properties.

36Servings

Ingredients

Cookie Dough

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/2 cup (1 stick) butter or margarine, softened

1 large egg

1 1/2 tsp. vanilla extract

2 cups finely grated zucchini or yellow squash (1 3/4 cups)

Chocolate Glaze

1/2 cup semisweet chocolate chips

2 Tbs. butter or margarine

1 Tbs. light corn syrup or agave nectar

1/2 tsp. vanilla extract

Preparation

1. Preheat oven to 350°F, and line 2 baking sheets with parchment paper. To make Cookie Dough: Combine flour, cocoa powder, baking soda, and salt in large bowl. Set aside.

Beat sugar and butter in bowl with electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Beat in zucchini until well combined. Add flour mixture, and beat until smooth.

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